I think I like this combination even more than I like traditional cornmeal polenta, and that's saying a lot. The oatmeal contributes both texture and a wonderful creaminess to the dish. It’s a comforting, satisfying meal.

Preparation

Preheat the oven to 350 degrees. Combine the steel-cut oats, polenta, water and salt in a 2-quart baking dish. Stir together and place in the oven. Bake 1 hour. Remove from the oven and stir in the butter. Return to the oven for 10 more minutes. Remove from the oven and stir again. Taste and adjust salt. If desired, stir the Parmesan into the polenta, or sprinkle it on top after you spoon on the tomato sauce.

Spoon the polenta onto plates, make a depression in the middle with the back of your spoon, and fill it with tomato sauce. Top with Parmesan if you haven’t stirred it into the polenta.

Tip

Advance preparation: Although this should be served right away if you want the creamy version, you can also make it ahead and then reheat as a gratin. Cut the cooled, stiff polenta into squares, or use a cookie cutter to cut into circles. Place in an oiled baking dish and drizzle on a little olive oil. Sprinkle with Parmesan and heat in a 350-degree oven until polenta is sizzling. Remove from the oven, pour on hot marinara sauce, sprinkle on a little more Parmesan, and serve.

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